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Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vineg...

This fruity compote can also be served with pancakes or waffles or even as a topping for angel food cake. If mangoes ...

Serve with raw spinach, romaine, steamed potatoes or tomatoes.

Serve with watercress, raw spinach, steamed potatoes, or grilled white-fleshed fish.

Serve with watercress, raw spinach, Boston or romaine lettuce or cabbage slaw.

A little of a strongly flavored, rich-tasting ingredient, such as goat cheese or miso, balances the tart edge in a lo...

Serve with arugula, mesclun, raw spinach, cabbage slaw or fennel slaw.

The inspiration for this cake comes from Diana Sturgis's mother-in-law's German apple kuchen and a fruit cake I once ...

There isn't a drop of oil in this recipe. Salt, pepper, potato starch and thyme form a tasty crust on the baked potat...

Jacques Pépin's friend Jacky Ruette, the former chef-owner of La Petite Marmite and Prunelle restaurants in ...

Apple juice, molasses and dried fruits sweeten this nutty dessert. Plus: More Dessert Recipes and Tips

Chef Susanna Foo's mushroom-packed soup, from Susanna Food Chinese Cuisine in Philadelphia, combines rich coconut...

Serve this refreshing drink in tall glasses over ice. Sprinkle cinnamon on top if desired.

Clams and their broth create a wonderful brininess that lightens the richness of a traditional miso soup.

Use this hearty dressing for the Grilled Tofu Salad or with broiled chicken or fish.

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